Sweet Cornbread is so simple - it starts with an easy homemade quick bread mix and you add sweetness in the form of dates and protein-packed pecans.
Servings 12 Squares
- 1/2 cup cornmeal
- 1 1/2 cups all-purpose four
- 2/3 cup coconut sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup extra virgin olive oil
- 3 tablespoons dairy-free butter, melted
- 1 tablespoon maple syrup
- 1 1/4 cup dairy-free milk - I used oat milk
- 2/3 cup dried dates - chopped small
- 1/2 cup pecans - chopped
Lightly grease a loaf pan or an 8 inch square pan.
In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
Add the oil, melted dairy free butter, maple syrup, and dairy free milk. Mix until just blended.
Add the chopped dates and pecans and mix until combined.
Pour into the prepared pan.
Bake at 350° for 35 minutes for the square pan and 45 minutes for the loaf pan or until a toothpick inserted into the center comes out clean.
Will keep in the freezer for up to 6 months.
TO PREPARE AFTER FREEZING:
Remove from the freezer and just set out. It will defrost in no time. You can also just move the loaf or slices into the refrigerator and eat as wanted.
Serving: 1Slice | Calories: 257kcal | Carbohydrates: 31g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Sodium: 296mg | Potassium: 127mg | Fiber: 3g | Sugar: 12g | Vitamin A: 70IU | Calcium: 43mg | Iron: 1.1mg